Decadent Chocolate Zucchini Muffins with Chocolate Chips
These soft, decadent chocolate zucchini muffins are sure to satisfy all your chocolatey cravings while secretly adding extra fiber and nutrients to your dessert. The zucchinis are so unnoticeable in taste and texture that you won’t know they are even in there!
I absolutely love adding extra nutrition to all my meals and these are a perfect chocolate treat!
If you enjoy desserts like these, be sure to stop by these recipes when you are done: carrot oat muffins, apple pie bars, and sweet potato brownies.
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Ingredients for chocolate zucchini muffins
Equipment
For this recipe, I used a small zester to shred the zucchinis and muffin pans for making the muffins. That’s pretty much all that’s needed!
How to make these zucchini chocolate chip muffins
Prep
Here’s a look at the ingredients I used for this recipe. Although 1 zucchini is shown, I needed 2 for these muffins.
The main prep for this recipe involves washing the zucchinis thoroughly, cutting off their ends and grating them with a zester. I squeezed the shredded zucchini with my hands to remove the juice before packing the bits into my measuring cup. Each zucchini gave me a cup of shredded fruit (yep! it’s a fruit!).
And, that’s pretty much it for prep.
Mix the batter
In a large bowl, I added the all purpose flour, baking soda, salt, cinnamon and cocoa powder and mixed everything together.
Then, I added the white sugar to the dry ingredients and incorporated fully before continuing.
Now, it’s time for the wet ingredients. I poured in the oil and vanilla. I also cracked and whisked the eggs together before adding in.
Once mixed fully, the batter appears firm, dough-like and dry. That’s exactly what you’re looking for here.
Toss in the shredded zucchini and chocolate chips at this point and mix thoroughly. I used my hands to really get everything mixed.
There was still so much moisture in the zucchini and so the dry batter became runny and beautiful here.
Bake
I had my oven preheating at 350°F.
I added baking cups to my muffin pan and poured 1/3 cup of batter in each one. The batter should almost fill the muffin cup but not be level with the top.
These were popped into the oven and baked for 30 minutes.
Once done, remove from the muffin pan and set aside to cool on a baking rack before serving. They can be served warm or cooled. You can add a couple chocolate chips to the top if you like too while they’re warm for extra chocolatey goodness!
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Chocolate zucchini muffins recipe
Chocolate zucchini muffins
Ingredients
- 1½ cups flour (approx. 205 grams)
- 1 cup white sugar (approx. 222 grams)
- ½ cup oil (approx. 110 grams)
- 2 eggs
- 1 tsp vanilla
- ⅓ cup cocoa powder (approx. 18 grams)
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 2 cups zucchini (approx. 350 grams after squeezing)
- 1 cup semi sweet chocolate chips
Equipment
- grater
Instructions
- Preheat oven at 350°F.
- Wash the zucchinis. Cut the top and bottom off.
- Finely grate the zucchinis.
- Squeeze the grated zucchinis. Discard the juice left behind.
- Set aside the squeezed grated zucchini for later.
- Add flour, baking soda, salt, cinnamon, and cocoa powder to a bowl. Mix fully.
- Add the sugar. Mix thoroughly.
- Crack the eggs. Whisk together.
- Pour in the oil, whisked eggs, and vanilla.
- Combine to form a dry dough.
- Mix in the grated zucchini and chocolate chips. The batter should become runny.
- Place baking cups in a muffin pan.
- Measure out 1/3 cup of batter and pour into each baking cup.
- Bake for 30 minutes in the oven.
- Remove when done.
- Place on a baking rack to cool.
- Serve warm or cooled.
- Add chocolate chips on top for extra chocolate [optional].
